EP3788888B1 - Procédé de fabrication de miettes alimentaires - Google Patents

Procédé de fabrication de miettes alimentaires Download PDF

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Publication number
EP3788888B1
EP3788888B1 EP20186366.9A EP20186366A EP3788888B1 EP 3788888 B1 EP3788888 B1 EP 3788888B1 EP 20186366 A EP20186366 A EP 20186366A EP 3788888 B1 EP3788888 B1 EP 3788888B1
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EP
European Patent Office
Prior art keywords
process according
food
rotor
sieve
crumbs
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP20186366.9A
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German (de)
English (en)
French (fr)
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EP3788888A1 (fr
Inventor
Eric DROPSY
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Culinari Mundi SARL
Original Assignee
Culinari Mundi SARL
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Filing date
Publication date
Application filed by Culinari Mundi SARL filed Critical Culinari Mundi SARL
Priority to HRP20221072TT priority Critical patent/HRP20221072T1/hr
Priority to EP22173884.2A priority patent/EP4062771B1/fr
Priority to SI202030091T priority patent/SI3788888T1/sl
Priority to RS20220812A priority patent/RS63538B1/sr
Publication of EP3788888A1 publication Critical patent/EP3788888A1/fr
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Publication of EP3788888B1 publication Critical patent/EP3788888B1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces

Definitions

  • the invention relates to the field of processes for the manufacture of food products in the form of powder or pieces, sweet and/or savoury, mainly intended to serve as decorations, inclusions or bases on, or in, or under , or around other food products, or to be consumed as is, for example as sweets or snacks.
  • the document US4038433A discloses a process for processing vegetable foodstuffs comprising the steps of: cooking, homogenizing the moist vegetables, grinding the mass, cutting with the aid of rotating knives in order to obtain a plurality of fragments, and converting of these fragments into crumbs. These steps are preferably performed hot.
  • US2007031575A1 discloses a method of manufacturing a cereal product comprising a cooking step in order to obtain a moist cereal mass. After cooking and depressurization to atmospheric pressure, the cereal component undergoes a step of forming pellets at a temperature of 100°C.
  • One idea underlying the invention is to provide a process for manufacturing food crumbs based on unfermented dough to obtain consistent granular textures of the pastry or biscuit type or vegetable foods.
  • the present invention relates to a process for manufacturing food crumbs as defined in claim 1.
  • the cooking step makes it possible to obtain a cooked composition having a moisture content typically between 7% and 24% and having both a sufficiently soft texture to prevent the screens from breaking during the granulation step, but also sufficiently strong and cohesive not to disintegrate upon handling or turn into a shapeless mass during the granulation step.
  • the granulation step with a granulator using a cooked composition having a sufficiently soft texture makes it possible to produce food crumbs having the desired size while avoiding the generation of an excessive rate of too fine crumbs, the too fine crumbs generally not being desired by the recipients of the products, and altering processing yields. Too fine crumbs, also called fine or “fine” particles, are particles whose size is less than that required by customers.
  • non-fermented food mixture is meant that the food mixture has not undergone a fermentation process in the presence of microorganisms such as yeasts in particular.
  • the cured composition has a moisture content of between 7% and 24%, preferably between 9% and 19%.
  • the cooking is carried out at at least one temperature.
  • the cooking temperature is between 90° C. and 200° C. for a period of between 10 and 150 min.
  • the temperature is variable during cooking.
  • it may be necessary to vary the temperature step by step during cooking in the case of products sensitive to high temperatures, in particular, for example, fruit-based products.
  • cooking is often carried out with decreasing temperature stages.
  • the granulation does not modify the humidity of the food crumbs so that the food crumbs have a humidity level of between 7% and 24%, preferably between 9% and 19%
  • the granulator comprises a rotor.
  • Different granulators can be used.
  • a swinging rotor granulator is used.
  • the movement of the rotor takes place around a horizontal axis.
  • the rotor performs an oscillating or rotary movement.
  • the oscillating movement has an oscillation frequency of between 0.2 and 5 Hz, preferably between 0.5 and 2 Hz.
  • a tangential speed at a pinch point of the cooked composition between one end of the rotor and the screen is between 5 cm.s -1 and 100 cm.s -1 .
  • the granulator comprises a square-mesh screen. This makes it possible to maximize the percentage of free passage through the sieve and to minimize crushing of the cooked composition against the sieve.
  • the screen has a mesh opening of between 0.2 mm and 25 mm, preferably between 0.5 mm and 15 mm.
  • the cooling is carried out at a temperature of between 0° C. and 35° C. for a period of between 1 h and 48 h, preferably between 6 h and 48 h, for example between 18 h and 24 h.
  • the temperature of the cooled cooked composition is between 0°C and 50°C, preferably between 0°C and 35°C, for example 25°C.
  • the drying is carried out at a temperature of between 70 and 175° C. for a period of between 5 min and 5 h.
  • the dried food crumbs have a moisture content of less than 6%, preferably less than 3%.
  • the invention provides food crumbs obtained by the process described above.
  • the food crumbs have a dimension less than or equal to 25 mm, preferably between 0.5 and 15 mm.
  • the food crumbs produced by the process which will be described later belong to two families: biscuit crumbs and vegetable food crumbs.
  • Cookie crumbs are also called chips, nuggets, “crumbles”, granules or even cookie or pastry powders.
  • Plant food crumbs also known as shards, nuggets, chunks, granules or even plant food powder are derived from fruits and/or vegetables, used in combination with other raw materials that can be used or consumed in a similar way or close to that of the modes of use or consumption of conventional dehydrated fruits or vegetables, or preparations based on fruits or vegetables, dry or soft, and in the form of chips, nuggets or powders.
  • the food crumbs produced by the above method may have an average cross-sectional dimension or size of less than or equal to 25 mm, preferably between 0.5 mm and 15 mm.
  • the cross-sectional dimension here refers to the opening of a sieve of the granulator which allows the crumb to pass.
  • the mean cross-sectional dimension means the mean of the distribution of measurements of the cross-sectional dimensions of the food crumbs.
  • the first step 100 of the method consists in mixing various materials.
  • the materials most commonly used are those described above. These materials used do not incorporate yeasts or other micro-organisms capable of causing the dough to rise, so the mixture will not be fermented.
  • the food mixture obtained is generally in the form of a more or less fluid or thick moist paste, and not fermented. .
  • the food mixture is placed in the form of plates or ribbons of dough or in the form of individual pieces of various shapes and sizes on a support generally consisting of metal plates or continuous metal strips. Then they are placed in an oven or an oven to begin the cooking step 101.
  • a baking paper or a flexible element such as a food-grade silicone-based mat suitable for cooking is interposed between the food mixture and the support.
  • the temperature scale of the cooking step 101 is at a single temperature or variable over time in successive stages.
  • the firing temperature is typically between 90° C. and 200° C. for 10 to 150 minutes, for example in a rack rotary kiln, or in a continuous tunnel kiln.
  • a composition cooked to an intermediate humidity level of between 7% and 24% is obtained. This is cooled according to a cooling stage 102.
  • the temperature scale of the cooling stage is situated according to the invention between 0°C and 35°C.
  • the cured composition is substantially at room temperature.
  • the aim is for the cooked composition to still be relatively soft to avoid screen breakage and/or to avoid generating excessive levels of crumbs that are too fine during the next granulation step, but nevertheless sufficiently strong and cohesive to be easily handled. and separated from the cooking medium for the following steps, without disintegrating into a mass that is too soft, shapeless and loose.
  • the cooked compositions can be handled and undergo the following stages of the process as soon as they have finished cooling, or even while still lukewarm, the main thing being that they have an outfit and sufficient cohesion not to turn into a soft and shapeless mass as soon as they are manually and/or mechanically manipulated.
  • a step 103 of pre-cutting/pre-dividing or pre-calibrating the cooked compositions by passing them through machines such as, for example, a dicer, a crusher, a shredder, a crumbler or a lump breaker.
  • machines such as, for example, a dicer, a crusher, a shredder, a crumbler or a lump breaker.
  • the cooked composition is then introduced into the granulator at the level of its rotor, which is preferably oscillating, for the granulation step 104.
  • the rotor is provided with planes or blades or strips which press the cooked mixture against a sieve.
  • the sieve can be a grid or a perforated sheet. It can be static or moving.
  • the sieve is interchangeable with other sieves. It preferably has a square mesh.
  • the opening of the sieve is between 0.2 mm and 25 mm, and more often between 0.5 mm and 15 mm.
  • the mesh opening of the sieve is chosen according to the desired maximum final particle size of the food crumbs, in fact one of the dimensions of the food crumbs is determined by the dimensions of the sieves.
  • the oscillating rotor typically operates at an oscillation frequency of between 0.2 and 5 oscillations per second, and preferably between 0.5 and 2 oscillations per second, 1 oscillation corresponding to 1 complete return trip of the rotor.
  • the pinching of the composition by the oscillating rotor against the screen is progressive and makes it possible to minimize the fines content because the material is neither too soft nor too hard.
  • the cooked composition can thus be passed over a single oscillating granulator, or even over several successive granulators equipped with mesh screens of decreasing size, in order to carry out a gradual and gentle reduction in the size of the crumbs obtained.
  • the cooked compositions can also be fractionated by machines having a rotating rotor, for example described in the publication WO2016/092456 .
  • the tangential speed at the pinch points is between 5 cm.s -1 and 100 cm.s -1 .
  • the speeds of oscillation or rotation of the rotor, and of the sieves of the granulator, in the event that these are also in motion, are chosen so as to ensure progressive and gentle pinching, shearing and cutting of the products, excluding high rotation, oscillation or forward speeds.
  • the food crumbs have an average size less than a maximum threshold.
  • the food crumbs from of step 104 can be cooled, if necessary sieved, packaged, and/or preserved in refrigerated environment, i.e. between 0°C and +6°C, or in a frozen environment in order to guarantee their conservation and in particular to avoid microbial alterations, in particular the growth of molds or yeasts.
  • step 100 makes it possible to obtain a good distribution, mainly on the surface, of these "value-added” ingredients because during the final tasting of the "crumble” it is clear that the ingredients present on the surface deliver a major and decisive impact in terms of color and /or taste, or even texture. Being generally among the most expensive ingredients, it is preferable that they are “physically located” rather on the surface of the "crumble", their presence within the "base” itself not appearing as useful, and being less favorable in economic terms. Moreover, their incorporation from step 100 would expose them to the heat treatments of step 101, and therefore could lead to a more significant alteration of their contributions in terms of taste and/or color and/or texture and/or nutritional quality.
  • the food crumbs are dried, during step 106, in an oven or an oven so as to reduce the moisture content in the food crumbs, the moisture content is then typically less than 6%, preferably less than 3%.
  • a humidity level is particularly suitable for the constraints of the market for dry products which may require storage and conservation at room temperature, with a shelf life of several months, while having crispy or crunchy textures, and/or easy to be dosed due to their good flowability.
  • the temperature scale is generally lower than step 101 and is applied for variable durations.
  • the drying temperature is between 70° C. and 175° C. for a period varying from 5 minutes to 5 hours.
  • the food crumbs can also be dried under vacuum in enclosures provided for this purpose, possibly at lower temperatures and/or over longer periods than those mentioned above.
  • the dried food crumbs can be coated during the coating step 107.
  • the coatings are for example fatty and/or sweet coatings based on cocoa butter and/or other fats and/or chocolate and/or caramel and/or other sweetening and/or texturizing and/or gelling materials having interesting barrier functions, in particular preventing the humidity of the product in which the crumb will be incorporated, or the humidity of the ambient air from penetrating in the crumb, or curbing this phenomenon.
  • the dried food crumbs can be cooled again, sieved if necessary, packaged and stored pending their use or their shipment to customers and users of these products during of step 108.
  • the sieving carried out here generally has the purpose of eliminating particles that are too small or too large in relation to the target minimum and maximum sizes.
  • This sieving is carried out in a conventional manner on a vibrating sieve.
  • the upper limit of the average size of the dry food crumbs is 7 mm because the sieve of the granulator has a mesh opening of 7 mm.
  • using a vibrating sieve with a mesh opening of 2 mm it is then possible to obtain an average size of dry food crumbs of between 2 mm and 7 mm instead of 0 to 7 mm
  • the figure 2 illustrates the formation of crumbs according to one embodiment. This step is carried out following the cooking and cooling step described previously.
  • the cooked and cooled composition 1 is introduced in the form of plates, ribbons or large pieces into a granulator 8.
  • the granulator 8 comprises a rotor 4 of hollow cylindrical shape and a sieve 2.
  • the rotor 4 is composed of several metal blades 7, for example four blades 7, parallel and regularly spaced apart around a horizontal axis of rotation. The space between two metal blades 7 is large enough for the composition to enter and leave the hollow part of the rotor 4 during operation.
  • the metal blades 7 extend in the axial direction of the cylinder and are welded at their ends respectively to two metal discs 15 facing each other.
  • the two metal discs 15 are rotatably mounted on bearings or shafts, not shown. According to embodiments, the movement performed by the rotor 4 of the granulator 8 is oscillating as indicated by the double arrow 5 or rotary as indicated by the arrow 6.
  • the metal sieve 2 comprises square meshes of identical size.
  • the base of the sieve 2 is located below the rotor 4 and extends horizontally over the entire length of the rotor 4.
  • the base of the sieve 2 has a radius of curvature substantially similar to the radius of the rotor 4 so as to receive the support of the metal blades 7 over a relatively large surface.
  • Most of the production of the food crumbs 3 takes place in a zone of rimpedement between the rotor 4 and the sieve 2, namely schematically in an azimuthal region located between 7 o'clock and 8 o'clock and between 4 o'clock and 5 o'clock according to a dial clock.
  • the sieve 2 is in the shape of a rounded cradle and extends in height on the sides above the rotor 4. This shape of the sieve makes it possible to receive the cooked and cooled composition 1 and to direct it towards the rotor 4 by gravity.
  • the cooked and cooled composition 1 will be added to the granulator 8, on the sieve 2 and on the rotor 4.
  • the cooked and cooled composition 1 can pass into the hollow part of the rotor 4 during the oscillation 5 or rotation 6 of rotor 4.
  • the blades 7 press the cooked and cooled composition 1 against the meshes located at the level of the base and the sides of the sieve 2.
  • the parameters used concerning the oscillating movement of the rotor 4 are those previously described in the description of the figure 1 .
  • This action will allow the passage and fractionation of the cooked and cooled composition 1 under the effect of a gentle pinching of the rotor 4 against the sieve 2 of the granulator 8 in order to form the food crumbs 3.
  • the passage of the cooked and cooled composition cooled 1 is perpendicular to the horizontal axis of rotation of the rotor.
  • the metal blades 7 here have a polygonal section with five sides, comprising a rectangular base facing radially towards the inside of the rotor 4 and a triangular tip facing radially towards the outside of the rotor 4.
  • the shape of the blades 7 can be different, for example in the form of a cylindrical rod, a plane or a lamella.
  • the arrangement according to this embodiment is particularly advantageous because it allows easy integration into an industrial production chain.
  • Example 1 Making Cocoa Cookie Crumbs.
  • a food mixture is made combining 20 kg of wheat flour with 20 kg of sugar, 6 kg of alkalized cocoa powder with 21% fat, 9 kg of sunflower oil, 12 kg of water and 300 g of salt. .
  • Mixing is carried out using a kneader until a homogeneous paste is obtained.
  • the homogeneous mixture is baked in an oven at 166° C. for 25 minutes then cooled for 24 hours in order to obtain a baked composition.
  • the moisture content of the cured composition is typically about 11% to 14%.
  • the cooked composition is then introduced into an oscillating rotor granulator whose oscillation frequency is 1 Hertz.
  • the granulator is equipped with a grid with a 7 mm square opening.
  • the crumbs thus obtained are then dried in an oven at 155° C. for 32 minutes, then cooled before passing through a vibrating sieve fitted with a sieve with a 2 mm square opening.
  • the dried crumbs are then packaged in a sealed sealed bag. Their residual moisture content is typically less than 3%.
  • the proportion of fine particles, that is to say whose average size is less than 2 mm, is typically less than 10%. Fine particles can be removed when passing through the vibrating screen.
  • Example 2 Manufacture of raspberry “crumbles” coated with cocoa butter.
  • a food mixture is made by mixing 20 kg of wheat flour with 20 kg of sugar, 20 kg of raspberry puree obtained by grinding raspberries, 5 kg of sunflower oil, 5 kg of cocoa butter and 400 g of salt . This mixing is carried out by a kneader until a homogeneous paste is obtained. This homogeneous food mixture is cooked in the oven according to two successive cooking stages, respectively of 155° C. for 20 minutes, followed by 120° C. for 16 minutes, then cooled for 24 hours. This makes it possible to obtain a cooked composition whose moisture content is typically about 15% to 17%. The cooked composition is introduced into an oscillating rotor granulator whose oscillation frequency is 1 Hertz. The granulator is equipped with a 12 mm square aperture grid.
  • the food crumbs thus obtained are then dried in an oven at 90° C. for 2 hours, then cooled. Their residual moisture content is typically less than 3%.
  • the dried crumbs thus obtained are then coated with a proportion of 20% cocoa butter in an appropriate coating installation, then packaged in a sealed sealed bag.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Grain Derivatives (AREA)
  • Formation And Processing Of Food Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP20186366.9A 2019-09-05 2020-07-17 Procédé de fabrication de miettes alimentaires Active EP3788888B1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
HRP20221072TT HRP20221072T1 (hr) 2019-09-05 2020-07-17 Postupak proizvodnje prehrambenih mrvica
EP22173884.2A EP4062771B1 (fr) 2019-09-05 2020-07-17 Procede de fabrication de miettes alimentaires
SI202030091T SI3788888T1 (sl) 2019-09-05 2020-07-17 Postopek za izdelavo jedilnih drobtin
RS20220812A RS63538B1 (sr) 2019-09-05 2020-07-17 Postupak za proizvodnju prehrambenih mrvica

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1909792A FR3100430B1 (fr) 2019-09-05 2019-09-05 Procédé de fabrication de miettes alimentaires

Related Child Applications (1)

Application Number Title Priority Date Filing Date
EP22173884.2A Division EP4062771B1 (fr) 2019-09-05 2020-07-17 Procede de fabrication de miettes alimentaires

Publications (2)

Publication Number Publication Date
EP3788888A1 EP3788888A1 (fr) 2021-03-10
EP3788888B1 true EP3788888B1 (fr) 2022-06-01

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EP20186366.9A Active EP3788888B1 (fr) 2019-09-05 2020-07-17 Procédé de fabrication de miettes alimentaires
EP22173884.2A Active EP4062771B1 (fr) 2019-09-05 2020-07-17 Procede de fabrication de miettes alimentaires

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EP22173884.2A Active EP4062771B1 (fr) 2019-09-05 2020-07-17 Procede de fabrication de miettes alimentaires

Country Status (11)

Country Link
EP (2) EP3788888B1 (es)
DK (1) DK3788888T3 (es)
ES (2) ES2969278T3 (es)
FR (1) FR3100430B1 (es)
HR (2) HRP20240039T1 (es)
HU (2) HUE059429T2 (es)
LT (1) LT3788888T (es)
PL (2) PL3788888T3 (es)
PT (1) PT3788888T (es)
RS (2) RS65044B1 (es)
SI (1) SI3788888T1 (es)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2284144A (en) * 1991-02-06 1995-05-31 Eurotaste Ltd Crumbing apparatus for bread
GB2437415A (en) * 2006-04-21 2007-10-24 Mars Inc Process for the production of crumb

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4038433A (en) * 1975-07-29 1977-07-26 Gebrueder Buehler Ag Method for processing soft vegetable foodstuffs into crumbs
JP2005192566A (ja) * 2003-12-10 2005-07-21 J-Oil Mills Inc パン粉類似品およびそれを用いた食品
US7413760B2 (en) * 2005-08-15 2008-08-19 General Mills, Inc. Puffed grain flake and method of preparation
EP3031527A1 (fr) 2014-12-09 2016-06-15 Frewitt fabrique de machines S.A. Système de tamis pour un dispositif de broyage et dispositif de broyage utilisant un tel système de tamis
KR101941681B1 (ko) * 2018-04-18 2019-01-23 나상덕 쌀가루를 이용한 쌀빵가루 제조방법

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2284144A (en) * 1991-02-06 1995-05-31 Eurotaste Ltd Crumbing apparatus for bread
GB2437415A (en) * 2006-04-21 2007-10-24 Mars Inc Process for the production of crumb

Also Published As

Publication number Publication date
FR3100430A1 (fr) 2021-03-12
HUE059429T2 (hu) 2022-11-28
FR3100430B1 (fr) 2022-07-08
HRP20221072T1 (hr) 2022-11-11
EP4062771C0 (fr) 2023-10-18
HUE064828T2 (hu) 2024-04-28
RS65044B1 (sr) 2024-02-29
PL3788888T3 (pl) 2022-09-26
SI3788888T1 (sl) 2022-10-28
RS63538B1 (sr) 2022-09-30
EP4062771A1 (fr) 2022-09-28
DK3788888T3 (da) 2022-08-29
ES2969278T3 (es) 2024-05-17
LT3788888T (lt) 2022-09-12
EP3788888A1 (fr) 2021-03-10
PT3788888T (pt) 2022-08-18
HRP20240039T1 (hr) 2024-03-29
PL4062771T3 (pl) 2024-04-02
ES2925977T3 (es) 2022-10-20
EP4062771B1 (fr) 2023-10-18

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